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Ballast Point is one of the most famous microbreweries in San Diego, and also one of our favorites! They’ve been expanding from their original tasting room in Scripps Ranch for the past couple of years, including a large brewery restaurant on Miramar. We’ve actually visited several times already, but this is my first post on BP since I remembered to take photos!
Being science geeks (and beer lovers), we love seeing these giant fermentors.
The tap list here is constantly changing, since they are always experimenting with new flavors. Of course, you’ll always be able to find Sculpin IPA (and several flavored versions such as grapefruit, tangerine, and habanero) and Victory at Sea, but I always like trying their R&D flavors. S had the “Calm Before the Storm”, a cream ale with Caffe Calabria coffee and vanilla. It was really refreshing and delicious. I tried a R&D beer that included peaches and watermelon – it was really fruity, which S hates, but I quite enjoyed it hehe.
The truffle fries were ultra crispy and were drizzled with white truffle oil and topped with parmesan cheese. I never noticed until recently that truffle fries are often paired with cheese, which I actually don’t like because I think the cheese overwhelms the truffle flavor. But I liked these fries, mostly because they’re super crispy.
As the name suggests, this dish pairs crispy pork belly with grilled peaches, and serves them with arugula, ricotta salata (a firm, pressed and dried version of ricotta), and five-spice balsamic honey. The pork belly was wonderfully tender and paired well with the peaches. I liked the cheese and arugula and thought that they added a good amount of saltiness and bitterness to the dish to offset the peaches and honey, but one of our friends still thought that this was on the sweet side.